Best Home-Made Noodles with Vegan Pork Belly Slices Recipe

Preparation

This recipe has two parts, the first will show you how to make vegan pork belly and the second will guide you step-by-step in making delicious noodles with vegan pork belly slices. Enjoy the culinary experience ahead of you!

Part 1: Vegan Pork Belly Recipe

  For the vegan pork belly ‘fat’ mix 500 ml water with 40 g corn starch, 40 g glutinous rice flour, 3 g agar agar, 3 tbsp sunflower seed oil, 1 tsp salt, 1 tsp MSG (or tbsp nutritional yeast, mushroom powder, low-sodium soy sauce). Optionally add a quarter tsp clove and allspice powder for more flavor. Boil all of this for 5 minutes while stirring vigorously to prevent clumps. Take it of the heat once it gets to a paste-like consistency.

For the vegan pork belly ‘meat’ add the entire content of a VEGGOFIX PORKY Mince package (200g dry mix) to a bowl and mix it with 250ml (a cup) of water and 1 tbsp oil. Shape the mixture into 2 flat patties. 

  Line your steaming basket with backing paper. Now make your layers of  ‘fat’ and ‘meat’.  The order is like this: half of the belly fat mixture, half of the meat, a quarter of the fat, the other half of the meat and finally the last quarter of the fat.

Put backing paper on top so you can press the layers together with the bottom of a pan or something else that fits well. Place the basket in your steamer and steam with half a liter of water for 40 minutes or 20 minutes in a high pressure steamer. Afterwards let it cool and place it in a refrigerator for half an hour or overnight to let it set.

Watch our Youtube video recipe to see how easy it is to make delicious vegan pork belly!

Part 2: Noodles with vegan pork belly slices recipe

  Cut the vegan pork belly in two and slice one of the halves into chunks. Save the other half for another recipe like Garlic Fried Rice or  Pork Belly in Teriyaki Sauce. Fry these slices or chunks in 1 tbsp oil till they are browned on all sides.

Start boiling the water for the noodles. Slice the cucumber, green onion, green beans, red bell pepper, carrot, (shitake) mushrooms, garlic, ginger, chili flakes into thin strips.

  Stir fry the veggies in a bit of oil. If you are using frozen veggies you can put these in a strainer and dunk them for a minute into the boiling noodle water to defrost them. Be careful as you throw in the wet veggies into the hot pan. After this put the noodles in the boiling water for about 4 min.

Mix a glass of water with a tbsp of barbeque sauce, 2 tsp corn starch and soy sauce. Add a tsp of ginger and chili flakes if you did not have them fresh. Pour this mixture into the frying pan (or wok) along with the fried vegan pork belly slices and the noodles.

Serve in a bowl and eat with chopsticks or on a plate and eat it with a fork. As long as you enjoy it’s all fine. 

In case this recipe didn’t convince you to try it (we so much doubt it 🙂 ), here’s another tasty noodles recipe: Easy and Delicious Vegan Sweet Sour Noodles with VeggoFix Porky. Or maybe you’ll be more interested in our no rules no limits Vegan Noodle Carbonara ?